Reader Devo Kessin on medieval cooking, transplanting from New York to Israel and expanding her repertoire. Featuring her menu for a medieval feast and a recipe for wilted lettuce (none was left).
Continue reading... March 19, 2010
Friday Roundup #29
Image by sillygwailo via Flickr In No, This Is Why You’re Fat, Treehugger explains how US government subsidies for soy and corn led to lower prices for meat and dairy, and higher prices for fruits and vegetables. This in turn led to a higher rate of obesity (presumably). Posts for March 7-19 at Cooking Manager: […]
Continue reading... March 17, 2010
Chard Sauteed with Olive Oil and Garlic
Fresh chard is coming into season and the markets are full of this bright green delicacy.
Chard can be used in any recipe calling for spinach. The only difference is that the white stalks take longer to cook than the green, leafy parts.
I sauteed these, based on a recipe by Anna Wintour in The New Vegetarian Epicure.
Continue reading... March 15, 2010
On Margarine, Macrobiotics and More: Interview with Leora
Today’s interview is with reader Leora from Here in Highland Park. Leora designed the new banner for Cooking Manager. If you are reading via email or RSS you may not have seen it yet. Name, location, family. Leora Wenger, Highland Park, NJ, family=1 husband, 2 boys, 1 girl, 1 father two blocks away. What do […]
Continue reading... March 14, 2010
Ten Questions to Ask Before Going to the Store
I’m starting a short series on grocery shopping, with a focus on fruits and vegetables. Today I’m giving you questions to ask yourself when planning a shopping trip. Go here for more on menu-planning.
1. What food do you have in the house? Check what you need to use up. Look in your refrigerator to see what fresh and cooked produce is spoiled or leftover. Why didn’t it get used up? Keep receipts to compare from trip to trip.
Continue reading... March 11, 2010
An Award and Ten Things About Me
I don’t usually do this kind of thing here, but when Penniless Parenting awarded me a “Sugar Doll” award I decided it’s time to be more sociable. Thank you for thinking of me!
The idea is to list ten things about yourself that people generally don’t know. So here goes:
1. When I moved to a new neighborhood after college, an acquaintance invited me to Friday night dinner at his neighbor’s apartment.
Continue reading... March 10, 2010
Passover Egg Noodles
Wednesday is Recipe Day at Cooking Manager.For the next few weeks I’ll be sharing gluten-free, Passover recipes.
Matzah balls are the classic accompaniment for Passover soups, but these gluten-free egg noodles make a tasty alternative. I make a double batch before the holiday and they keep all week long. But they usually get eaten first.
Passover Egg Noodles
Ingredients:
- 4 eggs
- 4 tablespoons cold water
- 1 tablespooon potato starch (for gluten-free) or matza cake flour.
- Dash of salt
Instructions:
Continue reading... March 10, 2010
Rapes in Potage (Turnips)
Wednesday is Recipe Day at Cooking Manager. For the next few weeks I’ll focusing on recipes that are kosher for Passover, as well as gluten-free. This recipe was submitted by reader Devo:
Here is a recipe I made once for a medieval feast. You can use any combination of root vegetables in place of the turnips, carrots, or parsnips.
Rapes in Potage
March 8, 2010
Interview with Viviana: Cooking with My Grandmother
Please welcome Viviana, the subject of this week’s reader interview:
Name, Location, Family: Viviana Aaron, originally from Argentina, then USA and now Israel. Married, mom to two girls, one in college and one at home.
Describe family meals and your mother’s cooking style. Growing up we only had dinner at home, with breakfast and lunch at school. For dinner we always had soup, even in the summer, and some kind of protein with salad or potatoes on the side. My mom was always working so she did not invest much time in the kitchen.
How is your cooking style different from your mother’s? My meals are more varied than my mom’s. I like to experiment in the kitchen. Sometimes this bothers my family because if I cook something they really like I might not be able to reproduce it a second time. So they better enjoy it the first time!
How did you learn to cook? I was my grandmother’s helper since I was very little. I can still cook her recipes by remembering the way she used her hands to knead dough, mix meat for stuffing, cut vegetables in different ways and many other pictures that I keep in my mind.
